1. Combine the chickpea flour, cumin and salt in medium bowl. 2. Add the egg white and water and whisk with a fork until smooth. 3. Remove the mussels from the shells. 4. Reserve the shells. 5. Pat the mussels dry with paper towel, place in a bowl. 6. Add a little extra chickpea flour to lightly coat. 7. Add enough oil to a large saucepan to reach a depth of 5cm. 8. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). 9. Dip 1 mussel at a time in the batter. 10. Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden. 11. Use a slotted spoon to transfer the mussels to the reserved shells. 12. Sprinkle with sea salt flakes. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
